Recipe Archives->Middle Eastern->Podina Chutney

PODINA CHUTNEY
Pakistan
 
1 bunch mint
1 oz green chili
1 tsp salt
1 oz pomegranate seed, dried
32 oz yogurt
4 Tbsp water
 
Remove stems from green chilies. Wash mint and remove leaves. Blend
together mint leaves, green chilies, salt and pomegranate seeds in
an electric blender to make a paste. Add water to make a smooth
paste. Remove from blender and mix in yogurt.  Makes 36 ounces of
chutney, serve in 2 or 4 ounces.

Printable version: podina-chutney.txt.